I think that you did an amazing job. My only complaint would be to lose the watch. The shop I work in, the health inspector would not tolerate that for a second. The bacteria is a lot worse than you would think.
Where i work they have chuck, sirloin, round, lean...then the market grind. By far market grind is the best...don't sell as well because people are now use to the tube mess that comes in and stays red for months !!!!! Market grind one day and it's out!!!!
"here I have a select graded rib" "watch as I cut this open to a prime rib"...... what, do you have some magical power to make something a better grade when you cut into it? do you realize what you said is ironic and idiotic? I worked in a meat room for 9 years. I have been battling people about the culture of coming up to the meat counter and asking for a prime rib when they dont want prime graded beef. Its called a RIB ROAST. and you could get a choice graded RIB ROAST, a select graded RIB ROAST, or a PRIME graded RIB. ROAST. 'lemme get a prime rib' for some reason means 'give me a choice graded rib roast' and I WILL get to the bottom of why this happened. Its a total farce of our society.
These kind of cooks are why I quit eating out! This guy cleaning his hands on his apron, and ignoring basic food prep rules shows he doesn't care if you get sick or not.
Thank you for the easy to follow and understand tutorial. I would hate to mess up this beautiful, expensive cute of meat before I even got it on the smoker. I hate wasting meat of any kind. Thank you!!
This helped out last year cause the darn stores are now getting greedy, so they want 21 dollars to tie it for you, seriously how stingy can you be, all my life this used to be done automatically, now I would be losing 3 pounds of meat or do it myself, so thanks for the video..I did it last year and doing a 7 bone this year.
Thank you VERY much. This is like the ninth butcher video I’ve watched today looking to see exactly where my favorite fajita meat comes from… the 7 Bone. Moved to the East Coast and we’re having a hard time finding the cuts we grew up with because, we are learning, every place uses different names for the same cuts and or they cut the meat differently. So I figured if I know where the cut I want comes from then I can explain it to my butcher better. Thanks again. Subscribed.
Man i wish i could jump in there and show you how its done.. shouldve explained tou cut the roast on the 2nd vertebrae I may be able to tell you a couple tips if you would want them!
Looks good but surprised with the cross contamination, touching raw pork then using the same gloves to grab cheeses, spices and other ingredients is disgusting. That’s how you get someone sick for sure
Ah, this brings back memories. Used to work on a fabrication line. They'd saw off the loin end, and we had to do 33 loins in an hour. Boning out the loin ends rate was 99/hour. The tenderloin would pull right out of the loin, completely intact after one cut. I later worked in a grocery store in the meat dept. The manager had me bone out a loin end to prove I could do it. Of course he didn't make me do 99. I didn't mind the job; it becomes automatic after a while. It allowed one to think while working.
Getting back into it after a few years. Got pretty frustrated with myself at how slow and sloppy I became over time during the cut test, but when it came to working the saw to do the bone-in chops and ribs. it was like second nature.
I saw the twist x 3 that was great. Pulling string from where and to where while you slide knot and second string from fingers is not so clear. So maybe the entire sequence x3 would have been clearer.
I am currently learning this knot at work, but a lot of times it'll slip out and undo. I don't tie the knot twice only once, so maybe that's the problem. What do you think, sir?
I am a Cajun. We don't say Tasso Ham. We just say Tasso, or Fat Tasso when using the shoulder like in this video. We do make multiple kinds of Tasso. Turkey tasso to me is better than pork. Any, the chef did a good job.
Thank you so much for showing us where it is located. My butcher doesn't have a clue. What price do they usually sell for per weight? Thank you for the video
